Perfect Pan-Seared Steaks

The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.

How to Cook Steak - like a chef!

How to cook steak like a chef - baste with garlic thyme butter as it cooks! It makes the nost of great quality steaks and fancies up economical steak!

Sous Vide Steaks

Thanks to the precise temperature control of an immersion circulator, sous vide steak turns out more consistently cooked than traditional steak, every time.

Pan-Seared, Butter-Basted Thick-Cut Steak

This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.

Pan-Seared Steaks with Red Wine Pan Sauce

Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.

Reverse-Seared Steak

The reverse sear is one of the easiest and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...

The Food Lab's Perfect Grilled Steaks

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

Spicy Ribeye

This steak is addicting with the addition of cherry peppers and brown butter

Pan-Seared Ribeye Steak with Quick Creamed Spinach

About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.